Thu, 3 August 2023
Ingredients
· 1 Kg Fresh Tomatoes (Roma Plum Tomato), chopped.
· 1 Kg Tinned Peeled Tomatoes
· 4 Garlic Cloves
· 1 Medium Sized Onion
· 2 carrots peeled and diced.
· 3 pieces of celery, diced.
· Salt
· Pepper
· 250 Gr Fresh Basil
· Oil
Method
1. Start by chopping the garlic and onion and dice the carrots and celery; in a big pot, add the oil and have the heat on low.
2. Put in the onion, celery and carrots first, cook for about 5 minutes then add the garlic so it does not burn.
3. Add to the pot the chopped fresh tomatoes and the tinned tomatoes, cook for about 40 minutes over medium/low heat. It needs to reach boiling point and then turned to a gentle simmer.
4. Aka a clean pot, put on top the Vegetable Mill and slowly pass the sauce into the new pot.
5. Turn on the heat and bring back to a gentle simmer, cook a further 25-30 minutes until it gets a little bit thicker.
6. Taste it and adjust with salt and pepper, add the whole basil, with stalks and all, let it steep for 15 minutes and then discard it.
7. You can eat the sauce as it is, or use it as a base for other sauces: Arrabbiata, Puttanesca, A’Matriciana, Norma.
